Brodetto Siciliano

This soup is a cacophony of flavors and textures. Made from calamari, tomatoes, caper berries, pine nuts, dried currants and fregola (little pasta pearls), it is sweet, salty, starchy, fleshy, crunchy, chewy and silky, all in one bowl. - Michele Parente

Cap'n Crunch Pancakes

The corny colonel flapjacks take you back to the days of Saturday morning cartoons and serve as a reminder that when working in the realm of pancake science, one should always step into the shoes of a 5-year-old. - Derrik Chinn

5

Roasted Coconut Gelato

Any of the 20 flavors here is divine (creme caramel, gianduia, lemon cheesecake), but for creamy, dreamy bliss, look no further than the snowy Italian ice cream with flecks of tawny toasted coconut. There is no artificial, beat-you-over-the-head Pina Colada taste, just the pure flavor of the islands. - Caroline Dipping

Chocolate Croissant Bread Pudding

This Karen Krasne prize fighter features cubes of buttery croissant bread nestled among layers of melty chocolate chips and sauce, and a dusting of sweet powdered sugar. You‘ll be tempted, but don‘t even try to go it alone. - Jennifer Croshaw Balanky

Boeuf Bourguignon

Nobody can hold a candle to L.B.B.‘s homey preparation of this classic country-style stew, with its meltingly tender cubes of beef and carrots swimming in rich red-wine sauce. The puff pastry vache perched on top of the bowl is cute — and tasty — too. - Caroline Dipping

The Spring Lamb Persille

This dish is often featured on the nightly, four-course, $98 menu. I asked the waiter about it and he unabashedly stated, "It will be the best lamb you‘ve ever had in your life." Did it measure up? Yes.
- Michele Parente

The Starlite Mule

This cocktail mixes ginger beer, vodka, bitters and lime in a tin mug, and it‘s the best drink in San Diego. You can try to replicate it at home, but there‘s something about those magical Starlite mugs and the restaurant‘s twinkly lights.
- Nina Garin

Fish Tacos

Sure, you can get a fish taco just about anywhere these days, but why not go to the place that popularized the concept? Even after all these years, Rubio‘s little tacos maintain the perfect blend of crispiness, fishiness and sauce. - Nina Garin

Cinnamon Rolls

While this bakery is known for its terrific breads, it‘s the cinnamon rolls that keep me coming back. Unlike traditional buns that drown in gooey icing, these are made with multiple layers of thin dough for a light, flaky texture. Topped with an orange-infused icing, these over-sized buns are positively addictive.
- Lori Weisberg

AleSmith's Speedway Stout

Moules Frites

This is French bistro fare at its best. The steamed mussels float in a creamy, flavorful broth of white wine, celery, shallots, garlic, white pepper and thyme, finished off with creme fraiche.
- Lori Weisberg

White Room Pizza

This is the perfect Friday night alternative to yet another evening of cooking at home. Named for the restaurant‘s all-white decor, this 13-inch pizza is a comforting medley of ricotta, mozzarella, basil, chicken and pesto. Sitting in the center is a whole head of roasted garlic that you can smear on the pizza.
- Lori Weisberg

41

The Whoopi Goldberg

A down-on-her-luck comedienne once washed dishes at this breakfast/lunch haunt. Her signature (on the wall) and signature dish remain: two eggs, four pieces of bacon and
grilled potatoes.
- Keli Dailey

42

Squid Sandwich

Freshly fried calamari strips with just the right degree of chewiness are tucked between slices of sourdough and slathered with tartar sauce. The only down side is that if you eat outside, sea gulls may make a play for your lunch.
- Margaret King